Vegan plate cake with vegetables

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You can make the tastiest plate cakes yourself with only a few ingredients! How about vegetables and chickpeas? Colorful and very tasteful!




Preheat the oven to 200°C and line the baking tray with baking paper.
Roll out the sheet of puff pastry with baking paper and place it on the baking tray. Fold over 1-2 inches from the edges and press down with your fingers. Poke holes in the bottom with a fork and pre-bake the tart in the oven for 5-10 minutes.
In the meantime, cut the courgette and aubergine into (half) slices and the red pepper into strips.
Heat a little olive oil in the frying pan and fry the vegetables for a few minutes. Season with Italian herbs, salt and pepper.
Remove the baking sheet from the oven and leave the oven on.
Divide the red pesto over the pie and divide the baked vegetables and cherry tomatoes over it.
Rinse the chickpeas well and divide them over the pie as well.
Return the baking sheet to the oven and bake for another 25 minutes until the pie is cooked through and the edges are nice and crispy.
Then remove the baking tray from the oven and garnish the pie with fresh parsley and pine nuts. Cut into pieces and serve immediately.
Plate cake with vegetables

Source: Leukerecepten by leukerecepten-nl.
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